Motsuyaki Hamamatsuchō Fujiya

Only domestic offal is used. Please enjoy the plump offal. *We ask that orders are made for at least 2 servings.

Only domestic offal is used. Please enjoy the plump offal. *We ask that orders be made for at least 2 servings.

Crispy texture. Seasoned with ponzu and yuzu pepper for a refreshing taste.

Enjoy the taste of meat that is different from regular meat, with a moderate elasticity.

Prepared with low-temperature cooking for a tender finish, you can also enjoy the unique texture of the tongue.

Using a thick part of the stomach. It has a strong elasticity and is served with homemade vinegar miso for dipping.

Using fresh meat, it is finished with a clear and easy-to-understand salt flavor. Please enjoy the salt-flavored stew of fresh offal, which is different from the mainstream miso-based motsu nikomi.

Cold stuffed peppers, served with fresh peppers. Please enjoy with Tabasco to your liking.

A recommended dish where you pour fresh liver into a hot iron plate with sauce on the tabletop grill and cook it as you eat. It pairs perfectly with the sauce!

This dish uses medium-rare grilled sangari served with a spicy sauce.

Ponzu sauce with stomach

Rice ball made with perilla leaves soaked in soy sauce.

Called red meat and close to prime cuts. It is a muscular part, but we grill it slowly to melt the sinews and finish it tender!

The texture is crunchy and you can fully savor the flavor of the meat!

Our signature menu item. Made with carefully selected liver, you can enjoy its freshness. The characteristic is that it has no peculiar odor and is very tender! Many people who are not fond of liver can still enjoy this product.

The texture is characterized by a crunchy feel of muscle fibers. Fresh heart has a lot of moisture and is plump! It is low in fat and healthy!

The part closest to the prime meat! Moderately fatty and juicy.

Compared to other restaurants, it is characterized by having less odor. Due to the meticulous grilling and processing methods, it has a crispy texture on the outside and a unique smell that makes it recommended even for those who are not fond of intestines.

Since it is connected to the shiro part, the taste is similar but the meat is thick and has more hormone fat. In grilled meat, it is called shirokoro.

Uses soft bone from the esophagus. The flavor is mild, but it is one of the popular items.

Served with a different grilling method and seasoning than regular liver. Generously topped with seasoned green onions. Our most popular menu item!

Stuffed with ground pork until full.

A part of the tongue, it is the most fatty and tender. A rare cut and the most popular!

The most rare part that can only be taken once per head, and only one skewer can be made from two heads! It is very elastic yet tender!

Low in fat and low calorie. Also called upper harami, grilled to medium rare!